I love chicken enchiladas, but the work of putting them all together exhausts me. haha! I love turning them into a casserole which speeds assembly time up greatly!
We try to limit dairy, but in this recipe I went ahead and used lactose free sour cream and a cheddar/pepper jack mixture. If I was going dairy free I’d omit the sour cream and use a vegan cheese option.
Chicken Enchilada Casserole
1 yellow onion, chopped
1 can of mild green chiles
1 bell pepper (color of your choice) chopped
¾ C of frozen corn
½ C Sour Cream
2 C shredded cheese
12 oz salsa verde
1 package Frontera Green Chile Enchilada Sauce
1 tsp cumin
½ tsp oregano
½ tsp salt (add more to taste)
½ tsp garlic powder
Handful of chopped cilantro
1 package of tortillas of choice (We love Siete foods cassava tortillas)
Preheat oven to 375 degrees. In a skillet add 2 tbsp of oil of choice, sauté onion and pepper until softened. Add frozen corn and cook until corn is soft. Add chicken to pan and seasonings (cumin, oregano, salt, and garlic powder). Cook for about 3-5 minutes. Add sour cream, ½ cup of salsa verde, and ¾ of the cilantro. Cook for an additional 3-5 minutes.
Assemble pan. Spread ¾ C of salsa verde on bottom of pan. Place 1 layer of tortillas on bottom. Spread ½ the meat and veggie mixture on top of tortillas. Spread a thin layer of enchilada mix on top and next add a thin layer of cheese. Repeat second layer as the first ending with the rest of the enchilada sauce and cheese. Sprinkle remaining cilantro on top and bake for 40-45 minutes until cheese in melted and heated through.